| 13 Food separated and protected |
in |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Observed raw whole shell eggs being stored directly above tortillas on the kitchen food preparation table near the grill. |
|
Priority (P) |
1 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed cleaning frequency log showing when in-use deli slicer was put into service or when it would be cleaned next to have a date of 8/6/2025. No other cleaning logs were available to show current in-use equipment cleaning frequencies. |
|
Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed several items within the kitchen steam bar display to be below 135F when measured with inspector's probe thermometer. See 'Food Temperature' section for specific temperatures. |
PIC voluntarily discarded affected items. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed jars containing banana peppers and jalapenos stored within the pizza preparation cooler to have discard dates of 12/8/25. |
|
Priority (P) |
0 |
| 21,22 22 Time as a Public Health control |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours |
out |
Observed no recorded times for TILT held items in the kitchen steam bar display. Employee stated that they set alarms to swap items in the steam bar display, but no timer had been set during the inspection. |
Inspector measured temperatures of items within the steam bar display using inspector's probe thermometer and discarded those below appropriate hot holding temperatures. |
Priority (P) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Observed spoon being used to scoop powdered cheese in the grill shelf cooler to have its handle directly touching the cheese. |
|
Core (C) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed pizza and wing storage containers to be stored facing upwards, exposing the containers to potential contamination. |
|
Core (C) |
0 |
| 42,43 0080-04-09-.04(5)(b)3 Single-service articles shall not be reused. |
out |
Observed several single-service plastic spoons to be used as scoops for kitchen ingredients through out the kitchen. |
|
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
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|
0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed heavy ice buildup on the novelty ice cream freezers in the retail sales aisles. |
|
Core (C) |
0 |